CREATE – Microorganisms to foster pulses-based healthy food
Description
Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the techno-functional properties should help to predict the applicability of the material in different end-product categories. Finally, this will be demonstrated in the use case texturized vegetable protein (TVP).
Key data
Projectlead
Deputy Projectlead
Co-Projectlead
Prof. Dr. Nadina Müller, Prof. Dr. Irene Chetschik, Prof. Dr. Laura Nyström
Project team
Ramona Leue, Dr. Amandine André, Sandra Mischler, Beatrice Baumer
Project partners
Eidgenössische Technische Hochschule Zürich ETH; Planted Foods AG
Project status
completed, 04/2021 - 04/2024
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Gebert Rüf Stiftung
Project budget
300'000 CHF
